Question

What is the procedure for making creme Anglaise?

Answer 1

Creme Anglaise is a classic French custard sauce used in desserts. The procedure involves heating cream, sugar, and vanilla extract, and tempering it with beaten egg yolks. The custard is then cooked until thickened and strained before using.

Step-by-step explanation:

Creme Anglaise is a classic French custard sauce that is commonly used in desserts. The procedure for making it involves heating cream, sugar, and vanilla extract, and then tempering it with beaten egg yolks. Here is a step-by-step guide:

1. In a saucepan, combine heavy cream and sugar. Heat over medium heat until the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks until pale and creamy.
3. Gradually pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the yolks from curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and strain the custard through a fine-mesh sieve to remove any lumps or cooked bits.
6. Let the creme Anglaise cool to room temperature or chill it in the refrigerator before using it as a sauce or base for other desserts.